Clean and wash 2 cups of them then add to a pot with sugar, water and cornstarch. Bring to a boil over medium heat and let reduce and cook the berries down for 15 minutes. Remove from the heat and let cool completely.

Prepare the crust using the graham cracker mix, sugar and melted butter. Put crust into a greased pie plate making sure to get the crust up onto the sides of the plate as well.

Mix the cheesecake filling and milk together with an electric mixer for 2-4 minutes.

Take half of the cheesecake filling and mix with the cooled blueberry sauce. Place the blueberry layer on the crust.

Now add the rest of the filling on top of that.

Put the pie into the refrigerator for at least 2 hours.

Before serving add the cherry topping after refrigerating. Slice and serve. Enjoy!